I asked Alan Rice, the butcher at Amity Meat Market, about low carbon turkey. He says the live turkeys come from elsewhere so even if they are butchered locally, they were imported in fact. He says the only way to get a low carbon turkey is to shoot a wild one off the Merritt Parkway.

How about: If Fiona touches it ... it becomes local and thereby low carbon food? In any case, it certainly becomes cuter food.